CN111808706A - Brewing method for improving quality of special-flavor base wine in mechanized workshop - Google Patents
Brewing method for improving quality of special-flavor base wine in mechanized workshop Download PDFInfo
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Abstract
The invention provides a preparation process of super-fragrant high-temperature Daqu and a brewing method for improving the quality of super-fragrant base liquor in a mechanized workshop, which are mainly characterized in that: on one hand, flour, wheat bran and vinasse are used as raw materials to prepare the super-fragrant high-temperature Daqu, which is different from other Maotai-fragrant high-temperature Daqu starter making raw materials and enriches the variety of the super-fragrant Daqu starter; on the other hand, on the basis of normal mechanized production of the special-flavor base liquor, the special-flavor high-temperature Daqu and the normal special-flavor medium-temperature Daqu are mixed for use, so that the number and the types of microorganisms of the saccharification leavening agent are effectively adjusted, the aroma flavor substance components of the saccharification leavening agent are increased, and the moisture and the acidity of the fermented grains entering the tank are adjusted and controlled, so that the sensory quality of the special-flavor base liquor is improved, and the quality of the base liquor in a mechanized workshop is further improved.
Description
Technical Field
The invention relates to a method for making super-fragrant high-temperature Daqu and a brewing method for improving the quality of super-fragrant base wine by using the super-fragrant high-temperature Daqu, and belongs to the field of brewing.
Technical Field
The specially fragrant Daqu is a yeast blank which is made by mixing flour, wheat bran and vinasse as raw materials, pressing the mixture into brick shape, and manually controlling certain temperature and humidity to allow various microorganisms in nature to grow on the brick shape. The culture process comprises five stages of mold feeding, mold drying, damp fire, strong fire and after fire, the fermentation temperature follows the fermentation rule of 'front slow, middle stiffness and back slow falling', and the special-flavor Daqu of the normal process belongs to medium-high temperature Daqu.
Daqu plays an extremely important role in the process of brewing and producing white spirit, and there are the expressions that the Daqu is the bone of the white spirit and the good wine must have the good yeast. The yeast is rich in microorganisms, and is a mixed system of multiple microorganisms. During the process of making yeast and brewing wine, the growth and reproduction of these microorganisms form a wide variety of metabolites, and further endow various Daqu wines with unique style and characteristics. The Daqu has the effects of providing a bacterial source, saccharifying and fermenting, throwing grains, generating fragrance and the like in wine brewing, and directly influences the yield, the quality and the style of the white spirit.
The traditional special-flavor Daqu has the following defects in the production of special-flavor liquor:
the traditional super-strong aromatic Daqu is medium-temperature high-temperature Daqu, the super-strong aromatic base liquor brewed by the traditional super-strong aromatic medium-temperature Daqu has the characteristics of 'thick head, clear tail and middle, and no dependence on three flavors', and has the characteristics of three flavors of faint scent, thick aroma and sauce aroma, but no outcrop composite aroma, so that the characteristics of the product are not obvious enough. Meanwhile, the primary rate of the special-flavor base liquor in a mechanized workshop is not high due to the adoption of a single type of Daqu. By researching the production process of different special-flavor type novel Daqu, the types of the special-flavor type Daqu are enriched; the novel yeast for making the special-flavor liquor is applied to brewing production, so that the special-flavor liquor has stronger and more prominent aroma and more remarkable characteristics, tastes plump, and further improves the quality of base liquor in a mechanized workshop.
Disclosure of Invention
In view of the above problems, an object of the present invention is to improve the temperature of koji products and increase the flavor of koji by wrapping koji with rice straw, changing the placement distance of koji, increasing the number of layers of koji, prolonging the time of damp fire, reducing the number of turnover, and prolonging the fermentation time of koji, etc., based on the prior koji-making process.
The invention also aims to provide a novel brewing method of the special-flavor base wine, which aims to improve the sensory quality of the special-flavor base wine and improve the first-grade rate of the special-flavor base wine in a mechanized workshop.
In order to achieve the purpose, the invention provides a brewing production method for improving the quality of special-flavor base wine, which comprises the following steps:
(1) opening the cellar and removing grains: removing river sand for sealing, uncovering a sealing material, grabbing the fermented grains from top to bottom by a crane grab bucket, and piling the fermented grains on a material mixing site;
(2) steaming and cooling the coarse bran: before the rice hulls are used, steaming the rice hulls in a bran steaming room for 60 minutes to remove foreign flavor;
(3) preparing and mixing materials: taking rice as a raw material and rice hulls as an auxiliary material, mixing the raw material into fermented grains discharged from a pool, wherein the grain feeding amount of the rice is 1200-1500 kg/cellar, the mass ratio of the rice to the fermented grains is 1:5-6, the rice hull consumption is 45-65% of the rice consumption, and the preparation and mixing operation of the rice, the rice hulls and the fermented grains is carried out in a mixer;
(4) and (3) retort filling and distillation: steaming rice hulls with the thickness of 2-3cm are padded at the bottom of the steamer, then filling the uniformly mixed fermented grains with rice and the rice hulls into the steamer, and enabling the rice hulls to be fed into the steamer in a steam-exposing or steam-detecting mode, when the height of the fermented grains in the steamer is 5-10cm, steam is used, the height of the fermented grains in the steamer is controlled, a cover of the steamer is ensured not to be contacted, the distillation time is controlled, about 45 minutes per steamer, steam is slowly distilled, the steam is used for overtaking, the wine is completely cooked, when the cover of the steamer is opened, if the raw materials in the upper layer part are found to be sandwiched, the stewing and steaming are continued, the steamer is started again until the materials are cooked, the wine base temperature is injected in the distillation process, the wine is read and picked, the wine is cut off, 2-3kg of the head of each steamer is independently stored, the wine tails with the volume of less than 40% are not put in storage, the wine is steamed and re-steamed, the temperature is controlled to be 25-35. The wine steaming process needs no steam leakage, no bubble and no wine pressing;
(5) cooling the lees and making yeast: the vehicle lifts the retort body to a fermented grain cooling machine, the fermented grains are poured into a storage bin, the fermented grains slowly enter a cooling stand from the storage bin to be cooled, slurry absorption water and Daqu are added on the fermented grain cooling machine, the slurry absorption water is added when the fermented grains enter the cooling stand, the slurry absorption water is hot water with the temperature of more than 70 ℃, the Daqu is added when the fermented grains are cooled, and the using amount of the Daqu is 26-29% of that of rice;
(6) and (4) entering a pool and sealing the cellar: and grabbing the cooled fermented grains from a temporary storage tank after the fermented grains are cooled and bent into a fermentation pit used on the same day by using a crane, then timely treading the fermented grains layer by a brewer, cleaning the fermented grains in a spreading yard, returning 40-60kg of feints on the top of the pit, sealing the pit by using a sealing material, and compacting by fine sand. The fermentation period is 43-64 days.
As a preferred embodiment of the invention, in the step (1), the fermented grains are divided into trampled grains, raw grains and discarded grains according to the nature of the fermented grains, and the trampled grains, the raw grains and the discarded grains are stacked respectively; and spreading steamed dry rice hull on the surface of the fermented grains to reduce the volatilization of the wine.
In the step (2), if the flavor of the raw bran is heavy and does not meet the requirement, the steaming time needs to be prolonged, and the rice hulls after steaming are dried and cooled to room temperature for use.
As a preferred embodiment of the present invention, in the step (3), only the rice hull is mixed into the tread fermented grains and the waste fermented grains, the rice and the rice hull are mixed into the raw material fermented grains, and the rice hull is mixed into the tread fermented grains, the raw material fermented grains and the waste fermented grains according to a ratio of 20:45: 35.
In the step (6), the alcoholic strength of the feints is 2-3% voL.
In a preferred embodiment of the present invention, in the step (5), the Daqu is a mixed Daqu of a super-strong type medium-high temperature Daqu and a super-strong type high temperature Daqu, and the mixing ratio is 4: 1.
In the step (5), the amount of the mixed yeast is mixed into the troxerutin and the raw material vinasse according to the weight ratio of 1: 21-23.
As preferred in the present inventionIn the step (5), the parameter requirements of the fermented grains in the pool are as follows: water content of 54-58% and acidity of 2.3-2.60A, the content of starch in the pond is 14-19%.
In the step (5), the method for preparing the super-strong-flavor high-temperature yeast comprises the following steps:
(a) adding a back starter: adding the wheat flour and the wheat bran according to the proportion of 4-8% of the adding amount of the wheat flour and the wheat bran;
(b) preparing and mixing materials: taking flour, wheat bran, vinasse and water as starter propagation raw materials, wherein the flour is 48 percent, the wheat bran is 52 percent, and the waste vinasse is 6-8 percent, uniformly stirring the materials, then distributing the materials to each starter propagation machine through a hoister, adding water into the raw materials at a feed opening of the starter propagation machine in a pipeline spraying mode, and controlling the water content to be 38-40 percent so as to ensure that the starter propagation materials are not scattered and sticky when being kneaded by hands;
(c) and (3) buckling: stirring and conveying the yeast material added with water to a yeast making machine, and pressing and forming a yeast blank;
(d) and (3) forming specification of a bent blank: the shape is brick-shaped cuboid, the size is 27 multiplied by 12 multiplied by (7-8) cm, the ridge is required to be clear, the corner is not broken, the curved surface is smooth and flat, the finger pressure is elastic, and the phenomenon of soft depression is avoided;
(e) and (3) bending: before the bending is performed, a layer of dry rice hulls which are about 10cm thick and are steamed at high temperature are paved on the ground respectively, so that the bending does not contact the ground, and the heat preservation effect is realized; meanwhile, a layer of dry straw with the thickness of about 10cm is paved against the wall, and the heat preservation effect is also realized; the placing mode is that the bent blocks are erected on the side, three transverse blocks and three straight blocks are stacked in a crossed mode, the bent blank is 3-4cm away from a wall, the distance between the bent blocks is 1.5-3cm (about one finger width), the bent blocks are separated by straws, after the first layer of bent blank is fully arranged, a layer of straws with the thickness of about 5-6cm is laid on the bent blank, the second layer is arranged until 5 layers are stacked, and the first layer and the second layer are arranged in a staggered mode transversely and vertically to play a role in heat preservation and ventilation; sequentially arranging and placing the 1 st row of the curved billets against the wall, laying a layer of straws with the thickness of 2-3cm by the 1 st row of the curved billets, placing the 2 nd row of the curved billets, sequentially analogizing the rest rows, placing 8 rows, and covering the topmost layer with straws of about 10cm to play a role in heat preservation and moisture preservation;
(f) covering grass and sprinkling: after stacking, sprinkling water on the straws on the koji stack to increase the humidity of the koji room and reduce the phenomenon of dry skin of koji blocks, wherein the sprinkling water amount is based on that water does not flow into the koji stack, and the doors and windows are closed in time after sprinkling water;
(g) turning over yeast: when the yeast blank is put into a room for culture for 6-7 days, the 1 st yeast turning can be carried out according to the following judgment: the temperature of the koji pile product reaches 57-60 ℃; the lower layer of yeast blocks generate heat, no raw flour and wheat bran flavor exists, the yeast blocks do not turn black, and the mould coat grows, the yeast turning is carried out for the first time, the upper layer and the lower layer and the inner layer are exchanged so as to ensure that each yeast blank is fermented uniformly, wet rice hulls on the ground are cleaned out in the yeast turning process, fresh steamed dry rice hulls are replaced again, meanwhile, the wet rice straws in the yeast blocks are replaced, the dry rice straws are padded, and the yeast blocks are still separated by the dry rice straws; after the 1 st yeast turning, the product temperature rises again after 1-2 days, the 6-7 th days can be close to the 1 st yeast turning temperature, the 2 nd yeast turning is carried out, the surfaces of the yeast blocks are dried, all straws among the yeast blocks can be removed, the line spacing can be increased, the straws should be covered back in time after the yeast blocks are vertically stacked and turned over, the sanitation is good, the ground is kept clean and tidy, a door and a window are closed in time, after the 2 nd yeast turning, the 13-15 th days (27-29 th days after entering the room) can be slightly opened for ventilation, the 38-42 th days are carried out, the temperature of the yeast blocks is close to the room temperature, the moisture content of the yeast blocks can be reduced to below 15%, the straws covering the tops of the yeast stacks can be uncovered, the yeast is dismounted, and transferred into a storage bin for storage for 3-4 months, and the finished product yeast is obtained.
In a preferred embodiment of the present invention, in the step (5), the method for preparing the super-strong middle-temperature Daqu comprises:
(a) preparing and mixing materials: flour, wheat bran, vinasse and water are used as starter propagation raw materials, wherein the flour is 48 percent, the wheat bran is 52 percent, and the waste vinasse is 6 to 8 percent. Batching according to the batching ratio requirement and ensuring even stirring; and (4) distributing the uniformly stirred raw materials to each koji making machine through a hoister. Adding water into the raw material at the feed opening of the starter propagation machine in a pipeline spraying mode, and controlling the water content to be 38-40% (winter spring) or 40-42% (summer and autumn) according to the quality and climate condition of the raw material so as to ensure that the yeast material is not scattered and sticky when being kneaded by hands;
(b) and (3) buckling: stirring and conveying the yeast material added with water to a yeast making machine, and pressing and forming a yeast blank;
(c) and (3) forming specification of a bent blank: the shape is brick-shaped cuboid, the size is 27 multiplied by 12 multiplied by (7-8) cm, the requirement is that the edge strips are clear and the corners are not broken; the curved surface is smooth and flat, the finger pressure is elastic, and the phenomenon of soft sinking is avoided;
(d) and (3) bending: before putting the yeast, respectively laying a layer of high-temperature steamed dry rice hulls with the thickness of about 1-2cm on the ground so that the yeast does not contact the ground; arranging single blanks in summer and autumn, and arranging double blanks in winter and spring; the interval between the curved blank and the wall is 15-17cm, and the distance between the blank blocks is 1.5-3 cm; each square meter of single billet pendulum is 23-24, and the double billet pendulum is 40; after entering the house, covering dry straws in winter and spring for heat preservation, and covering wet straws in summer and autumn for moisture preservation; the middle part of the window is provided with a passage with the edge of the window so as to facilitate the window opening. The double-blank placing requirements are as follows: placing the first layer of the yeast blank on rice husks on the ground, laying a little straw on the yeast blank and placing 3 bamboo chips in parallel, wherein the size of the bamboo chips is as follows: length 150X width X (4-5) X thickness (0.3-0.5) cm; a second layer of bent blanks are placed on the bamboo chips, if the stability of the bent blanks placed in parallel is not enough, the upper bent blanks and the lower bent blanks can be arranged in a crossed manner in the shape of the Chinese character 'adult', and the bent blanks are placed while being covered with straws for preserving heat and moisture;
(e) turning over yeast: when the yeast blank is cultured in a room for 5-8 days (winter spring) or 4-6 days (summer and autumn), the surface of the yeast blank is dry, the yeast blank is pressed harder by hand, the temperature of the yeast blank is 40-55 ℃ (winter spring) or 50-58 ℃ (summer and autumn), and the yeast blank can be turned for the first time; 3 layers (summer and autumn) or 4 layers (winter and spring) of the yeast blanks are placed when the house is turned over for the first time; when the yeast is cultured in the house for 9-12 days (winter spring) or 7-9 days (summer and autumn), the temperature of the yeast blank reaches 50-60 ℃ (winter spring) or 55-60 ℃ (summer and autumn), and the house is turned over for the second time; when turning over the house for the second time, placing 4 layers (summer and autumn) or 5-6 layers (winter and spring) of the yeast blank; when the house is entered for 12-15 days (winter spring) or 10-12 days (summer and autumn), the temperature of the Daqu product is 45-60 ℃ (winter spring) or 40-60 ℃ (summer and autumn), and the house is turned over for the third time; when turning over the house for the third time, placing 5-6 layers (summer and autumn) or 7 layers (winter and spring) of the yeast blanks; covering the original straws back in time after the house is turned over, cleaning the ground, and closing the doors and windows in time;
(f) and (4) getting out of the house: when the temperature of the yeast blank product is reduced to be equal to the room temperature for 3-5 days, opening a door and a window for ventilation, and checking whether the yeast blank meets the requirement of leaving the room in 20-28 days: good mold growth, no accumulated moisture in the yeast, controlled moisture within 16 percent, and the fermentation time of the yeast blank in the yeast room is as follows: more than 30 days in winter and spring, more than 25 days in summer and autumn, and in principle, less than 40 days; dragging the yeast to the yeast storehouse by a transfer vehicle for 3-6 months to obtain the finished product yeast
In summary, compared with the prior art, the invention has the following beneficial effects: the special-flavor high-temperature Daqu starter making process provided by the invention utilizes flour, wheat bran and vinasse as raw materials, is different from other Maotai-flavor high-temperature Daqu starter making raw materials, and enriches the types of special-flavor Daqu starter. By adjusting the use mode of the yeast, the traditional special-flavor type middle-temperature and high-temperature yeast single saccharification leaven is adjusted to be a composite saccharification leaven used by mixing the special-flavor type high-temperature yeast and the normal special-flavor type middle-temperature and high-temperature yeast, the microbial quantity and variety of the saccharification leaven are effectively adjusted, the fragrance flavor substance components of the saccharification leaven are increased, the acidity and the moisture of the fermented grains entering the pool are adjusted and controlled, the sensory quality of the special-flavor base liquor is effectively improved, and the first-level rate of the special-flavor base liquor in a mechanized workshop is remarkably improved.
The specific implementation mode is as follows:
the above-mentioned contents of the present invention will be further described in detail by the following specific embodiments of examples.
Experimental example 1
The super-fragrant base liquor was brewed as follows.
(1) Opening the cellar and removing grains: removing river sand for sealing, uncovering the sealing material, grabbing the fermented grains from the top to the bottom by a crane grab bucket, and piling the fermented grains on a material mixing site. Dividing into trampled grains, raw grains and waste grains according to the nature of the fermented grains, and stacking respectively; and spreading steamed dry rice hull on the surface of the fermented grains to reduce the volatilization of the wine.
(2) Steaming and cooling the coarse bran: the rice hulls were steamed in a room for steaming for 60 minutes to remove off-flavors before use. If the taste of the raw bran is heavy and does not meet the requirement, the steaming time needs to be prolonged, and the rice hulls after steaming are dried and cooled to room temperature for use.
(3) Preparing and mixing materials: taking rice as a raw material and rice hulls as an auxiliary material, mixing the raw material and the fermented grains in a discharging pool, wherein the grain feeding amount of the rice is 1400 kg/cellar, the rice hull amount is 53 percent of the rice amount, the mass ratio of the rice to the fermented grains is 1:5, and the preparation and mixing operation of the rice, the rice hulls and the fermented grains is carried out in a mixer. Only the rice hulls are mixed in the tread grains and the waste grains, the rice and the rice hulls are mixed in the raw material grains, and the rice hulls are mixed in the tread grains, the raw material grains and the waste grains according to the proportion of 20:45: 35.
(4) And (3) retort filling and distillation: steaming rice hulls with the thickness of 2.5cm on a bottom pad of the steamer, then filling the uniformly mixed fermented grains with rice and the rice hulls into the steamer, and putting the grains on the steamer in steam. When the height of the fermented grains in the steamer is 6cm, steam is used, the height of the fermented grains in the steamer is controlled, and the fact that the cover of the steamer is not touched is guaranteed. And (4) controlling the distillation time, performing steam-retarded distillation for about 45 minutes in each steamer, knocking the tail by the atmospheric steam to finish the cooking of the materials after the wine is completely cooked, and opening a steamer cover to accumulate and continue braising when the materials in the upper part are sandwiched until the materials are cooked and no sandwich exists, and then taking the steamer. And (3) during distillation, the wine base temperature is noted, the wine is picked when flowers are seen, the tail is cut off, 2.5kg of head is cut off in each retort and is stored independently, the tail below 40% vol is not put in a warehouse, the wine is steamed and re-hung, the wine flowing temperature is controlled at 30 ℃, and the wine flowing speed is 3.0 kg/min. The wine steaming process needs no steam leakage, no bubble and no wine pressing. The alcohol content of the feints is preferably 2-3% voL.
(5) Cooling the lees and making yeast: and hoisting the retort body to a grain cooling machine by a crane, pouring the fermented grains into a storage bin, and slowly feeding the fermented grains into a cooling stand from the storage bin to cool the fermented grains. The water for absorbing the slurry is hot water with the temperature of above 70 ℃. The Daqu is mixed according to the proportion of 4:1 of the special-flavor type moderate-temperature Daqu and the special-flavor type high-temperature Daqu. Mixing Daqu 29% of rice at a weight ratio of 1: 22, adding into trampling tank and raw material tank, cooling, and adding into fermented grains: moisture content 56.2+2.5% and acidity 2.6+0.30A, starch 16.6+1.7％。
(6) And (4) entering a pool and sealing the cellar: and grabbing the cooled fermented grains from a temporary storage tank after the fermented grains are cooled and bent into a fermentation pit used on the same day by using a crane, and then timely treading the fermented grains layer by a brewer, cleaning up a stall, returning 40kg of feints on the tank surface at the high and low four sides, and fermenting. Sealing the cellar with sealing material, compacting with fine sand, and fermenting for 64 days.
The super-fragrant high-temperature Daqu provided by the invention can be prepared by a traditional preparation method of the super-fragrant high-temperature Daqu, namely, taking flour, wheat bran, vinasse and water as starter propagation raw materials, and fermenting the raw materials in a high-temperature environment, wherein a more preferable preparation method is adopted in the embodiment, and specifically comprises the following steps:
(a) adding a back starter: adding the wheat flour and the wheat bran according to the proportion of 4-8% of the adding amount of the wheat flour and the wheat bran;
(b) preparing and mixing materials: taking flour, wheat bran, vinasse and water as starter propagation raw materials, wherein the flour is 48 percent, the wheat bran is 52 percent, and the waste vinasse is 6-8 percent, uniformly stirring the materials, then distributing the materials to each starter propagation machine through a hoister, adding water into the raw materials at a feed opening of the starter propagation machine in a pipeline spraying mode, and controlling the water content to be 38-40 percent so as to ensure that the starter propagation materials are not scattered and sticky when being kneaded by hands;
(c) and (3) buckling: stirring and conveying the yeast material added with water to a yeast making machine, and pressing and forming a yeast blank;
(d) and (3) forming specification of a bent blank: the shape is brick-shaped cuboid, the size is 27 multiplied by 12 multiplied by (7-8) cm, the ridge is required to be clear, the corner is not broken, the curved surface is smooth and flat, the finger pressure is elastic, and the phenomenon of soft depression is avoided;
(e) and (3) bending: before the bending is performed, a layer of dry rice hulls which are about 10cm thick and are steamed at high temperature are paved on the ground respectively, so that the bending does not contact the ground, and the heat preservation effect is realized; meanwhile, a layer of dry straw with the thickness of about 10cm is paved against the wall, and the heat preservation effect is also realized; the placing mode is that the bent blocks are erected on the side, three transverse blocks and three straight blocks are stacked in a crossed mode, the bent blank is 3-4cm away from a wall, the distance between the bent blocks is 1.5-3cm (about one finger width), the bent blocks are separated by straws, after the first layer of bent blank is fully arranged, a layer of straws with the thickness of about 5-6cm is laid on the bent blank, the second layer is arranged until 5 layers are stacked, and the first layer and the second layer are arranged in a staggered mode transversely and vertically to play a role in heat preservation and ventilation; sequentially arranging and placing the 1 st row of the curved billets against the wall, laying a layer of straws with the thickness of 2-3cm by the 1 st row of the curved billets, placing the 2 nd row of the curved billets, sequentially analogizing the rest rows, placing 8 rows, and covering the topmost layer with straws of about 10cm to play a role in heat preservation and moisture preservation;
(f) covering grass and sprinkling: after stacking, sprinkling water on the straws on the koji stack to increase the humidity of the koji room and reduce the phenomenon of dry skin of koji blocks, wherein the sprinkling water amount is based on that water does not flow into the koji stack, and the doors and windows are closed in time after sprinkling water;
(g) turning over yeast: when the yeast blank is put into a room for culture for 6-7 days, the 1 st yeast turning can be carried out according to the following judgment: the temperature of the koji pile product reaches 57-60 ℃; the lower layer of yeast blocks generate heat, no raw flour and wheat bran flavor exists, the yeast blocks do not turn black, and the mould coat grows, the yeast turning is carried out for the first time, the upper layer and the lower layer and the inner layer are exchanged so as to ensure that each yeast blank is fermented uniformly, wet rice hulls on the ground are cleaned out in the yeast turning process, fresh steamed dry rice hulls are replaced again, meanwhile, the wet rice straws in the yeast blocks are replaced, the dry rice straws are padded, and the yeast blocks are still separated by the dry rice straws; after the 1 st yeast turning, the product temperature rises again after 1-2 days, the 6-7 th days can be close to the 1 st yeast turning temperature, the 2 nd yeast turning is carried out, the surfaces of the yeast blocks are dried, all straws among the yeast blocks can be removed, the line spacing can be increased, the straws should be covered back in time after the yeast blocks are vertically stacked and turned over, the sanitation is good, the ground is kept clean and tidy, a door and a window are closed in time, after the 2 nd yeast turning, the 13-15 th days (27-29 th days after entering the room) can be slightly opened for ventilation, the 38-42 th days are carried out, the temperature of the yeast blocks is close to the room temperature, the moisture content of the yeast blocks can be reduced to below 15%, the straws covering the tops of the yeast stacks can be uncovered, the yeast is dismounted, and transferred into a storage bin for storage for 3-4 months, and the finished product yeast is obtained.
The super-fragrant medium-temperature Daqu provided by the invention can be prepared by a traditional preparation method of the super-fragrant medium-temperature Daqu, namely, taking flour, wheat bran, vinasse and water as raw materials for making the Daqu, and fermenting under the medium-temperature and high-temperature conditions, wherein a more preferable preparation method is adopted in the embodiment, and specifically comprises the following steps:
the preparation method of the special-flavor medium-temperature Daqu comprises the following steps:
(a) preparing and mixing materials: flour, wheat bran, vinasse and water are used as starter propagation raw materials, wherein the flour is 48 percent, the wheat bran is 52 percent, and the waste vinasse is 6 to 8 percent. Batching according to the batching ratio requirement and ensuring even stirring; and (4) distributing the uniformly stirred raw materials to each koji making machine through a hoister. Adding water into the raw material at the feed opening of the starter propagation machine in a pipeline spraying mode, and controlling the water content to be 38-40% (winter spring) or 40-42% (summer and autumn) according to the quality and climate condition of the raw material so as to ensure that the yeast material is not scattered and sticky when being kneaded by hands;
(b) and (3) buckling: stirring and conveying the yeast material added with water to a yeast making machine, and pressing and forming a yeast blank;
(c) and (3) forming specification of a bent blank: the shape is brick-shaped cuboid, the size is 27 multiplied by 12 multiplied by (7-8) cm, the requirement is that the edge strips are clear and the corners are not broken; the curved surface is smooth and flat, the finger pressure is elastic, and the phenomenon of soft sinking is avoided;
(d) and (3) bending: before putting the yeast, respectively laying a layer of high-temperature steamed dry rice hulls with the thickness of about 1-2cm on the ground so that the yeast does not contact the ground; arranging single blanks in summer and autumn, and arranging double blanks in winter and spring; the interval between the curved blank and the wall is 15-17cm, and the distance between the blank blocks is 1.5-3 cm; each square meter of single billet pendulum is 23-24, and the double billet pendulum is 40; after entering the house, covering dry straws in winter and spring for heat preservation, and covering wet straws in summer and autumn for moisture preservation; the middle part of the window is provided with a passage with the edge of the window so as to facilitate the window opening. The double-blank placing requirements are as follows: placing the first layer of the yeast blank on rice husks on the ground, laying a little straw on the yeast blank and placing 3 bamboo chips in parallel, wherein the size of the bamboo chips is as follows: length 150X width X (4-5) X thickness (0.3-0.5) cm; a second layer of bent blanks are placed on the bamboo chips, if the stability of the bent blanks placed in parallel is not enough, the upper bent blanks and the lower bent blanks can be arranged in a crossed manner in the shape of the Chinese character 'adult', and the bent blanks are placed while being covered with straws for preserving heat and moisture;
(e) turning over yeast: when the yeast blank is cultured in a room for 5-8 days (winter spring) or 4-6 days (summer and autumn), the surface of the yeast blank is dry, the yeast blank is pressed harder by hand, the temperature of the yeast blank is 40-55 ℃ (winter spring) or 50-58 ℃ (summer and autumn), and the yeast blank can be turned for the first time; 3 layers (summer and autumn) or 4 layers (winter and spring) of the yeast blanks are placed when the house is turned over for the first time; when the yeast is cultured in the house for 9-12 days (winter spring) or 7-9 days (summer and autumn), the temperature of the yeast blank reaches 50-60 ℃ (winter spring) or 55-60 ℃ (summer and autumn), and the house is turned over for the second time; when turning over the house for the second time, placing 4 layers (summer and autumn) or 5-6 layers (winter and spring) of the yeast blank; when the house is entered for 12-15 days (winter spring) or 10-12 days (summer and autumn), the temperature of the Daqu product is 45-60 ℃ (winter spring) or 40-60 ℃ (summer and autumn), and the house is turned over for the third time; when turning over the house for the third time, placing 5-6 layers (summer and autumn) or 7 layers (winter and spring) of the yeast blanks; covering the original straws back in time after the house is turned over, cleaning the ground, and closing the doors and windows in time;
(f) and (4) getting out of the house: when the temperature of the yeast blank product is reduced to be equal to the room temperature for 3-5 days, opening a door and a window for ventilation, and checking whether the yeast blank meets the requirement of leaving the room in 20-28 days: good mold growth, no accumulated moisture in the yeast, controlled moisture within 16 percent, and the fermentation time of the yeast blank in the yeast room is as follows: more than 30 days in winter and spring, more than 25 days in summer and autumn, and in principle, less than 40 days; and (5) dragging the yeast to be delivered out of the house to a yeast warehouse by using a transfer trolley and storing for 3-6 months to obtain finished product yeast.
Comparative example 1
The preparation method is the same as that of the example 1, and the difference is that the Daqu is a mixed Daqu of special-flavor type moderate-temperature Daqu and special-flavor type high-temperature Daqu, and the mixing ratio is 3: 1.
Comparative example 2
The preparation method is the same as that of the example 1, and the difference is that the Daqu is a mixed Daqu of special-flavor type moderate-temperature Daqu and special-flavor type high-temperature Daqu, and the mixing ratio is 2: 1.
Comparative example 3
The preparation method is the same as that of the example 1, except that the Daqu is a special-flavor type moderate-high temperature Daqu instead of a mixed yeast.
Comparative example 4
The preparation method is the same as the example 1, except that the tank-entering parameters of the fermented grains in the step (5) are as follows: moisture 58.2+1.5% and acidity 2.5+0.30A, starch 16.0+1.4％。
Comparative example 5
The preparation method is the same as the example 1, and the difference is that the control parameters of fermented grains which enter the pool after cooling the grains in the step (5) are as follows: moisture 60.3+1.6% and acidity 2.3+0.30A, starch 15.0+1.5％。
Comparative example 6
The preparation method is the same as that of the example 1, and is different from the preparation method that the Daqu is a special-flavor type moderate-temperature Daqu and not a mixed Daqu; the tank-entering parameters of the fermented grains in the step (5) are as follows: moisture 58.2+1.5% and acidity 2.5+0.30A, starch 16.0+1.4％。
Comparative example 7
The preparation method is the same as that of the example 1, and is different from the preparation method that the Daqu is a special-flavor type moderate-temperature Daqu and not a mixed Daqu; the tank-entering parameters of the fermented grains in the step (5) are as follows: moisture 60.3+1.6% and acidity 2.3+0.30A, starch 15.0+1.5％。
The important control items of the examples and comparative examples are shown in Table 1.
TABLE 1 control item information of examples and comparative examples
The physical and chemical indexes of total acid and total ester, the sensory quality evaluation and the related chromatographic framework conditions of the base wine samples of the examples and the comparative examples are shown in tables 2 to 6 respectively.
TABLE 2 influence of different conditions of intake into the pool on the physicochemical and organoleptic evaluation of the base wine samples
TABLE 3 influence of different mixing ratios of Daqu on physicochemical and sensory evaluation of base wine samples
| Examples | Total acid (g/L) | Total esters (g/L) | Sensory score | First order rate (%) |
| Example 1 | 1.38±0.1a | 4.96±0.22b | 68.3±0.5 | 83.3 |
| Comparative example 1 | 1.41±0.06a | 4.61±0.2a | 67.8±0.6 | 33.3 |
| Comparative example 2 | 1.42±0.03a | 4.81±0.13ab | 67.8±0.5 | 50.0 |
| Comparative example 3 | 1.37±0.07a | 5.07±0.23b | 67.8±0.8 | 33.3 |
TABLE 4 influence of different mixing ratios of Daqu on the relevant chromatographic framework content of base wine samples
Table 5 physical, chemical and sensory evaluation of different base wine samples in the validation test
Table 6 relevant chromatographic framework content conditions of different base wine samples in the validation test
As can be seen from the evaluation criteria of the quality of the super-strong base liquor (see tables 6-8) and Table 2, when other conditions are the same, the liquor enters the poolThe water content of the fermented grains is 56.2+2.5% and acidity 2.6+0.30A, starch 16.6+The first grade of the base wine of the sample of comparative example 3 was 33.3% at 1.7%, which was higher than those of comparative example 6 and comparative example 7, thereby determining that the fermented grain parameter of comparative example 3 was optimal.
As can be seen from tables 3 to 4, when the fermented grain parameters were controlled and the mixing ratio of the super-strong type high temperature Daqu to the super-strong type medium temperature Daqu was 1:4, the contents of acetaldehyde, acetal, ethyl formate, and 2-methyl-1-butanol in the base wine samples of the examples were significantly higher than those of comparative examples 1 to 3, while the contents of isobutanol of the examples were significantly lower than those of comparative examples 2 to 3. The first grade rate of the base wine sample of the embodiment is improved to 83.3 percent and is obviously higher than that of the comparative examples 1-3. Therefore, the optimal ratio of the special-flavor type high-temperature Daqu to the special-flavor type medium-temperature Daqu is determined to be 1: 4.
In the verification test (tables 5-6), the optimal ratio of the super-strong flavor type high-temperature Daqu to the super-strong flavor type medium-temperature Daqu is 1:4, and the fermented grain condition of the fermented grains entering the pool is controlled to be 56.2+2.5% and acidity 2.6+0.30A, starch 16.6+When the concentration is 1.7%, the first-order rate is 83.3%, which is higher than that of the comparative examples 4-5, the contents of acetaldehyde, ethyl formate, acetal, 2-methyl-1-butanol, acetic acid and the like in the base wine sample are obviously higher than those of the comparative examples 4-5, and the test result has good reproducibility.
In conclusion, the proper amount of acid and ester in the examples, particularly the fragrance components are obviously higher than those in the comparative examples, the formed white spirit has outstanding fragrance, has the characteristics of obvious special-flavor white spirit, and the first-grade rate is more than 80%, so that the method provided by the invention can obviously improve the quality of the base spirit.
The quality grade evaluation standard of the base liquor of the super-fragrant white spirit used by the invention is as follows:
the physicochemical standard for evaluating the quality grade of the super-fragrant base wine is referred to table 7.
TABLE 7 evaluation physicochemical standards for grade of specially flavored basic wine
The evaluation criteria of the sensory quality grade of the super-fragrant basic wine are referred to in table 8.
TABLE 8 evaluation criteria for sensory quality grade of specially flavored basic wine
Note: the mechanical workshop base wine samples were evaluated for sensory quality only according to primary and secondary standards.
Table 9 is referred to for the sensory evaluation and scoring rules of the super-fragrant basic liquor.
TABLE 9 sensory evaluation and scoring rules for extra-flavor basic liquor
The sensory quality grade of the base liquor of the super-fragrant white spirit is judged according to the following rules:
(1) statistics of results
And removing a highest score and a lowest score from the comprehensive scores, and dividing the sum of the rest scores by the number of people to obtain the score of the sensory quality of the base wine sample.
(2) Abnormal value determination
The judgment of abnormal value in the same wine sample evaluation result by different people adopts a three-time standard deviation method (3 sigma), namely, the arithmetic mean of the evaluation results of multiple people or multiple times is calculated
And standard deviation(s), in the evaluation results
Or
The value of (d) is considered to be an outlier.
Example (c): the result of the same wine sample for multiple times or multiple people is X respectively1、X2、X3……XnThen, then
Mean value of
Standard deviation of
(3) Rank determination
The comprehensive evaluation score of the base wine sample was obtained according to (1) and (2), and the sensory quality grade of the base wine sample was judged with reference to the scoring criteria of table 7.
The final quality grade judgment rule of the base liquor of the super-fragrant white spirit is as follows:
a) four quality grade grades of basic wine: premium grade, first grade, second grade, unqualified.
b) If the alcohol content does not reach the standard, the wine is directly judged to be unqualified, and the wine is tasted for treatment in turn.
c) If the alcohol degree is qualified and other indexes do not reach the standard according to the test result, judging according to the grade of the non-standard indexes; if a plurality of items exist, judging according to the accumulated degradation; if the accumulated result exceeds two levels, the judgment is carried out in two levels.
Claims (10)
1. A brewing method for improving the quality of special-flavor base liquor in a mechanized workshop is characterized by comprising the following steps:
(1) opening the cellar and removing grains: removing river sand for sealing, uncovering a sealing material, grabbing the fermented grains from top to bottom by a crane grab bucket, and piling the fermented grains on a material mixing site;
(2) steaming and cooling the coarse bran: before the rice hulls are used, steaming the rice hulls in a bran steaming room for 60 minutes to remove foreign flavor;
(3) preparing and mixing materials: taking rice as a raw material and rice hulls as an auxiliary material, mixing the raw material into fermented grains discharged from a pool, wherein the grain feeding amount of the rice is 1200-1500 kg/cellar, the mass ratio of the rice to the fermented grains is 1:5-6, the rice hull consumption is 45-65% of the rice consumption, and the preparation and mixing operation of the rice, the rice hulls and the fermented grains is carried out in a mixer;
(4) and (3) retort filling and distillation: steaming rice hulls 2-3cm thick at the bottom of a steamer, filling the uniformly mixed fermented grains with rice and the rice hulls into the steamer, allowing the grains to be steamed or steamed by steam, controlling the height of the fermented grains in the steamer by using steam when the height of the fermented grains in the steamer is 5-10cm, ensuring that the height of the fermented grains does not contact a steamer cover, controlling the distillation time, performing steam distillation for about 45 minutes every steamer, performing slow steam distillation and large steam tail chasing, ensuring that the wine is completely cooked, opening the steamer cover, if the raw materials in the upper layer part are found to have a sandwich, accumulating and continuously steaming until the materials are cooked without the sandwich, starting the steamer, injecting wine base temperature in the distillation process, observing flowers and picking the wine, performing truncation and tail removal, independently storing 2-3kg of the head of each steamer, storing the wine tails with volume below 40%, re-steaming and re-hanging, controlling the temperature of the flow wine at 25-35 ℃, and simultaneously controlling the flow speed of the flow wine not to exceed 3-3.5 kg/min steam pressure; the wine steaming process needs no steam leakage, no bubble and no wine pressing;
(5) cooling the lees and making yeast: the vehicle lifts the retort body to a fermented grain cooling machine, the fermented grains are poured into a storage bin, the fermented grains slowly enter a cooling stand from the storage bin to be cooled, slurry absorption water and Daqu are added on the fermented grain cooling machine, the slurry absorption water is added when the fermented grains enter the cooling stand, the slurry absorption water is hot water with the temperature of more than 70 ℃, the Daqu is added when the fermented grains are cooled, and the using amount of the Daqu is 26-29% of that of rice;
(6) and (4) entering a pool and sealing the cellar: grabbing the cooled fermented grains from a temporary storage tank after the fermented grains are cooled and bent into a fermentation pit used on the same day by using a crane, then timely treading the fermented grains layer by a brewer, cleaning up a stall, returning 40-60kg of feints on the top of the pit, sealing the pit by using a sealing material, and compacting by using fine sand; the fermentation period is 43-64 days.
2. The brewing method for improving the quality of the special flavor type base liquor in the mechanized workshop according to claim 1, wherein in the step (1), the special flavor type base liquor is divided into trampled grains, raw grains and waste grains according to the nature of the fermented grains, and the trampled grains, the raw grains and the waste grains are stacked respectively; and spreading steamed dry rice hull on the surface of the fermented grains to reduce the volatilization of the wine.
3. The brewing method for improving the quality of the special flavor type base wine in the mechanized workshop as claimed in claim 1, wherein in the step (2), if the raw bran flavor is heavy and does not meet the requirement, the steaming time is prolonged, and the steamed rice hulls are dried and cooled to room temperature for use.
4. The brewing method for improving the quality of the special flavor type base wine in the mechanized workshop according to claim 1, wherein in the step (3), only the rice hulls are mixed in the tread grains and the waste grains, the rice and the rice hulls are mixed in the raw material grains, and the rice hulls are mixed in the tread grains, the raw material grains and the waste grains according to a ratio of 20:45: 35.
5. The brewing method for improving the quality of the special flavor base wine in the mechanized workshop according to the claim 1, wherein the alcoholic strength of the feints in the step (6) is 2-3% voL.
6. The brewing method for improving the quality of the special flavor base liquor in the mechanized workshop as claimed in claim 1, wherein the Daqu in step (5) is a mixed Daqu of special flavor type moderate-temperature Daqu and special flavor type high-temperature Daqu, and the mixing ratio is 4: 1.
7. The brewing method for improving the quality of the special-flavor base wine in the mechanized workshop as claimed in claim 6, wherein in the step (5), the amount of the mixed koji is mixed into the tramp grains and the raw material grains according to the weight ratio of 1: 21-23.
8. The brewing method for improving the quality of the special flavor base liquor in the mechanized workshop according to claim 1, wherein in the step (5), the parameter requirements of the fermented grains in the pool are as follows: water content of 54-58% and acidity of 2.3-2.60A, the content of starch in the pond is 14-19%.
9. The brewing method for improving the quality of the special flavor type base liquor in the mechanized workshop as claimed in claim 6, wherein in the step (5), the method for making the special flavor type high temperature Daqu comprises:
(a) adding a back starter: adding the wheat flour and the wheat bran according to the proportion of 4-8% of the adding amount of the wheat flour and the wheat bran;
(b) preparing and mixing materials: taking flour, wheat bran, vinasse and water as starter propagation raw materials, wherein the flour is 48 percent, the wheat bran is 52 percent, and the waste vinasse is 6-8 percent, uniformly stirring the materials, then distributing the materials to each starter propagation machine through a hoister, adding water into the raw materials at a feed opening of the starter propagation machine in a pipeline spraying mode, and controlling the water content to be 38-40 percent so as to ensure that the starter propagation materials are not scattered and sticky when being kneaded by hands;
(c) and (3) buckling: stirring and conveying the yeast material added with water to a yeast making machine, and pressing and forming a yeast blank;
(d) and (3) forming specification of a bent blank: the shape is brick-shaped cuboid, the size is 27 multiplied by 12 multiplied by (7-8) cm, the ridge is required to be clear, the corner is not broken, the curved surface is smooth and flat, the finger pressure is elastic, and the phenomenon of soft depression is avoided;
(e) and (3) bending: before the bending is performed, a layer of dry rice hulls which are about 10cm thick and are steamed at high temperature are paved on the ground respectively, so that the bending does not contact the ground, and the heat preservation effect is realized; meanwhile, a layer of dry straw with the thickness of about 10cm is paved against the wall, and the heat preservation effect is also realized; the placing mode is that the bent blocks are erected on the side, three transverse blocks and three straight blocks are stacked in a crossed mode, the bent blank is 3-4cm away from a wall, the distance between the bent blocks is 1.5-3cm (about one finger width), the bent blocks are separated by straws, after the first layer of bent blank is fully arranged, a layer of straws with the thickness of about 5-6cm is laid on the bent blank, the second layer is arranged until 5 layers are stacked, and the first layer and the second layer are arranged in a staggered mode transversely and vertically to play a role in heat preservation and ventilation; sequentially arranging and placing the 1 st row of the curved billets against the wall, laying a layer of straws with the thickness of 2-3cm by the 1 st row of the curved billets, placing the 2 nd row of the curved billets, sequentially analogizing the rest rows, placing 8 rows, and covering the topmost layer with straws of about 10cm to play a role in heat preservation and moisture preservation;
(f) covering grass and sprinkling: after stacking, sprinkling water on the straws on the koji stack to increase the humidity of the koji room and reduce the phenomenon of dry skin of koji blocks, wherein the sprinkling water amount is based on that water does not flow into the koji stack, and the doors and windows are closed in time after sprinkling water;
(g) turning over yeast: when the yeast blank is put into a room for culture for 6-7 days, the 1 st yeast turning can be carried out according to the following judgment: the temperature of the koji pile product reaches 57-60 ℃; the lower layer of yeast blocks generate heat, no raw flour and wheat bran flavor exists, the yeast blocks do not turn black, and the mould coat grows, the yeast turning is carried out for the first time, the upper layer and the lower layer and the inner layer are exchanged so as to ensure that each yeast blank is fermented uniformly, wet rice hulls on the ground are cleaned out in the yeast turning process, fresh steamed dry rice hulls are replaced again, meanwhile, the wet rice straws in the yeast blocks are replaced, the dry rice straws are padded, and the yeast blocks are still separated by the dry rice straws; after the 1 st yeast turning, the product temperature rises again after 1-2 days, the 6-7 th days can be close to the 1 st yeast turning temperature, the 2 nd yeast turning is carried out, the surfaces of the yeast blocks are dried, all straws among the yeast blocks can be removed, the line spacing can be increased, the straws should be covered back in time after the yeast blocks are vertically stacked and turned over, the sanitation is good, the ground is kept clean and tidy, a door and a window are closed in time, after the 2 nd yeast turning, the 13-15 th days (27-29 th days after entering the room) can be slightly opened for ventilation, the 38-42 th days are carried out, the temperature of the yeast blocks is close to the room temperature, the moisture content of the yeast blocks can be reduced to below 15%, the straws covering the tops of the yeast stacks can be uncovered, the yeast is dismounted, and transferred into a storage bin for storage for 3-4 months, and the finished product yeast is obtained.
10. The brewing method for improving the quality of the special flavor type base liquor in the mechanized workshop as claimed in claim 6, wherein in the step (5), the manufacturing method of the special flavor type medium-temperature Daqu comprises the following steps:
(a) preparing and mixing materials: taking flour, wheat bran, vinasse and water as starter propagation raw materials, wherein 48% of the flour, 52% of the wheat bran and 6-8% of the waste vinasse are mixed according to the mixture ratio requirement, and the mixture is ensured to be uniformly mixed; the uniformly stirred raw materials are distributed to each koji making machine through a hoister, the raw materials at a feed opening of the koji making machine are added with water in a pipeline spraying mode, and the water content is controlled to be 38-40% (winter spring) or 40-42% (summer and autumn) according to the quality of the raw materials and the climate condition so as to ensure that the koji materials are not scattered and sticky when being kneaded into lumps by hands;
(b) and (3) buckling: stirring and conveying the yeast material added with water to a yeast making machine, and pressing and forming a yeast blank;
(c) and (3) forming specification of a bent blank: the shape is brick-shaped cuboid, the size is 27 multiplied by 12 multiplied by (7-8) cm, the requirement is that the edge strips are clear and the corners are not broken; the curved surface is smooth and flat, the finger pressure is elastic, and the phenomenon of soft sinking is avoided;
(d) and (3) bending: before putting the yeast, respectively laying a layer of high-temperature steamed dry rice hulls with the thickness of about 1-2cm on the ground so that the yeast does not contact the ground; arranging single blanks in summer and autumn, and arranging double blanks in winter and spring; the interval between the curved blank and the wall is 15-17cm, and the distance between the blank blocks is 1.5-3 cm; each square meter of single billet pendulum is 23-24, and the double billet pendulum is 40; after entering the house, covering dry straws in winter and spring for heat preservation, and covering wet straws in summer and autumn for moisture preservation; a passage is reserved between the middle part and the edge of the window so as to facilitate the window opening; the double-blank placing requirements are as follows: placing the first layer of the yeast blank on rice husks on the ground, laying a little straw on the yeast blank and placing 3 bamboo chips in parallel, wherein the size of the bamboo chips is as follows: length 150X width X (4-5) X thickness (0.3-0.5) cm; a second layer of bent blanks are placed on the bamboo chips, if the stability of the bent blanks placed in parallel is not enough, the upper bent blanks and the lower bent blanks can be arranged in a crossed manner in the shape of the Chinese character 'adult', and the bent blanks are placed while being covered with straws for preserving heat and moisture; (e) turning over yeast: when the yeast blank is cultured in a room for 5-8 days (winter spring) or 4-6 days (summer and autumn), the surface of the yeast blank is dry, the yeast blank is pressed harder by hand, the temperature of the yeast blank is 40-55 ℃ (winter spring) or 50-58 ℃ (summer and autumn), and the yeast blank can be turned for the first time; 3 layers (summer and autumn) or 4 layers (winter and spring) of the yeast blanks are placed when the house is turned over for the first time; when the yeast is cultured in the house for 9-12 days (winter spring) or 7-9 days (summer and autumn), the temperature of the yeast blank reaches 50-60 ℃ (winter spring) or 55-60 ℃ (summer and autumn), and the house is turned over for the second time; when turning over the house for the second time, placing 4 layers (summer and autumn) or 5-6 layers (winter and spring) of the yeast blank; when the house is entered for 12-15 days (winter spring) or 10-12 days (summer and autumn), the temperature of the Daqu product is 45-60 ℃ (winter spring) or 40-60 ℃ (summer and autumn), and the house is turned over for the third time; when turning over the house for the third time, placing 5-6 layers (summer and autumn) or 7 layers (winter and spring) of the yeast blanks; covering the original straws back in time after the house is turned over, cleaning the ground, and closing the doors and windows in time;
(f) and (4) getting out of the house: when the temperature of the yeast blank product is reduced to be equal to the room temperature for 3-5 days, opening a door and a window for ventilation, and checking whether the yeast blank meets the requirement of leaving the room in 20-28 days: good mold growth, no accumulated moisture in the yeast, controlled moisture within 16 percent, and the fermentation time of the yeast blank in the yeast room is as follows: more than 30 days in winter and spring, more than 25 days in summer and autumn, and in principle, less than 40 days; and (5) dragging the yeast to be delivered out of the house to a yeast warehouse by using a transfer trolley and storing for 3-6 months to obtain finished product yeast.
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Application publication date: 20201023 |